Easy One-Pan Sausage and White Bean Pasta with Kale

What Makes This Special

This recipe hits all the right notes: comfort, health, and simplicity.

You get savory sausage, earthy kale, and creamy white beans mingling with pasta—all cooked in one pan. The magic here is that your pasta absorbs the sausage’s juicy goodness and the kale’s slight bitterness, balanced with the beans’ subtle creaminess. Throw in some garlic, broth, and a touch of spice, and you’ve got a symphony of flavor in one pot.

Plus, cleanup’s a breeze—because who has time for a mountain of pots? Spoiler: not you.

What Goes Into This Recipe – Ingredients

• 1 lb Italian sausage (mild or spicy, your call)
• 1 bunch kale, stemmed and chopped
• 1 can (15 oz) white beans (cannellini or great northern), drained and rinsed
• 8 oz pasta (penne, rigatoni, or whatever you like)
• 4 cups low-sodium chicken broth
• 3 cloves garlic, minced
• 1 small onion, finely chopped
• 2 tbsp olive oil
• 1/2 tsp red pepper flakes (optional, but recommended)
• Salt and pepper, to taste
• Freshly grated Parmesan cheese (for serving)

The Method – Instructions

1. Brown the sausage: Heat olive oil in a large pan over medium heat. Break the sausage into bite-sized pieces and cook until browned and cooked through—about 5-7 minutes.

   Remove and set aside.

2. Sauté aromatics: In the same pan, toss in the onion and garlic. Cook until soft and fragrant, about 2 minutes.
3. Pour in broth and pasta: Add chicken broth and pasta to the pan. Bring to a simmer, making sure pasta is submerged.
4. Cook pasta: Simmer uncovered, stirring occasionally.

   Cook until pasta is al dente and most liquid is absorbed—usually 10-12 minutes.

5. Add kale and beans: Stir in chopped kale and white beans. Cook for another 3-4 minutes until kale wilts and beans are heated through.
6. Bring back the sausage: Toss the browned sausage back into the pan. Mix well and season with salt, pepper, and red pepper flakes.
7. Serve it up: Plate your masterpiece and shower it with fresh Parmesan.

   Bonus points for snatching a second helping.

Storage Instructions

Right, leftover life-saving alert. This dish stores beautifully in an airtight container in the fridge for up to 3 days. When reheating, add a splash of broth or water to bring back some silky moisture.

Microwave or reheat on the stove over medium-low heat. FYI: Kale gets a little stronger in flavor when refrigerated, so you might want to add a pinch more salt or a squeeze of lemon juice to freshen it up.

Why This is Good for You

This recipe is like a blank canvas. Swap Italian sausage for chicken sausage or ground turkey if you want it lighter. Not a kale fan?

Spinach or Swiss chard make excellent substitutes. White beans can be switched to chickpeas or even lentils for some variety. And remember, pasta shape doesn’t really matter here—use what’s lurking in your pantry.

Want to go full-on veggie? Add mushrooms or bell peppers for more depth. Play with it.

Your taste buds won’t complain.

FAQ

Can I make this recipe vegetarian?

Absolutely! Skip the sausage and add more beans or toss in hearty mushrooms for that meaty texture. You can also use a plant-based sausage to keep that savory punch.

Is it okay to use dried beans instead of canned?

You can, but remember to soak and cook dried beans beforehand.

Cooking dried beans directly in this recipe will throw off the timing and liquid levels.

Can I double this recipe for meal prep?

For sure. Just use a bigger pan or pot to give everything ample space to cook evenly. It also freezes well—portion and store for ultra-convenient meals later.

What pasta type works best?

Penne, rigatoni, or any sturdy short pasta is great because it holds up well in the one-pan method.

Avoid super thin pastas like angel hair—they might disintegrate.

How spicy is this dish?

That depends on your sausage choice and red pepper flakes. Going spicy? Great.

Prefer mild? Use mild sausage and skip or reduce flakes.

In Conclusion

The One-Pan Sausage, Kale, and White Bean Pasta